Tuesday, June 21, 2011

Steamed Grouper With Sizzled Light Soy Sauce Oil

I love whole fish rather than fish fillets to be frank with you.  The meat is somehow smoother and sweeter :) you can say it is psychological or a set mentality :p  We, Chinese prefers having the whole complete fish...as the saying goes  "  got head got tail - it refers to doing things having a start and an end  :) - something like that...eeew I am yellow banana so I guess it is roughly something like that LOL!  Chinese has lots of beliefs...and must not turn over the fish to eat the other side for fear the boat will overturn if you are sailing ( for business people it means your business will fail if you turn over the fish to the other side)  So you try to figure out how you are going to eat the other side without turning it over....yea...that's it.....you just have to.....

remove the whole skeletal bone and head...hahaha so easy ...isn't it ?  I used to turn the fish over but my grandma  say  " no ! , don't do that...." and she will tell stories after that to my siblings and myself. We enjoyed her story telling...back in China......it goes on and on . Boy, how I miss my grandparents !

I love this dish...my grandma used to prepare steamed fish this way.  Boil the water in a steamer till boiling point.  Clean the fish , pour a tsp of ginger juice over the fish and add a tbsp of olive or grapeseed oil over the fish.  When the water in the steamer is boiling, put in the fish and steam for 8 minutes.  Meanwhile, add 1.5 tbsp of grapeseed oil to a non stick wok and fry the sliced shallots till light golden brown and crispy, pour in 2 tbsp of light soy sauce and let it sizzle in the wok for a few seconds. Off the heat and pour the fragrant sizzled soy sauce oil onto the steamed fish. Off the steamer heat and garnish the fish with cut spring onions before serving .  A wonderful and delicious steamed grouper with sizzled light soy sauce !

Have a fun filled day.....

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  1. Yes, a wonderful and delicious dish indeed. Love it and will cook it when my hubby is back from London. :)

  2. That is sooo good! I could never figure out how to take a pic of steamed fish and still enjoy eating afterwards.... to re-steam.. it gets overdone, to eat it cold ... eeww. Hence, no fish post.

  3. Elin, I seldom buy whole fish except those small fishes like big eyes & kembong or mackerel for fish paste! hehe... Yours look really good. I bet WB loves it alot. Have a lovely evening, busy lady.

  4. i only know got head got tail..cannot turn over the fish, no idea abt that! chinese really got so many pantangs!!

  5. steamed fish will never fail me :)

  6. This looks sooo good and healthy. I like whole fish too but often too lazy so I use fillets instead LOL

  7. This must have been delicious. I'm sure I would enjoy this dish. Your recipes are always so easy to follow that you inspire me to try new things. I hope you have a great day. Blessings...Mary

  8. Belly Good Cooking....hope your hubby will like this style of steaming the fish :)

    ping....hahaha..take a quick shot...no need to resteam back the fish :)

    Arthur...hahaha :p

    Kristy...WB is not much of a fish eater :p trying hard to make him like it :)

    Lena...chinese got lots of superstitious beliefs :)

    Alice...I love steamed fish anytime :)

    Daphne...I only go for fillet if it is grouper, salmon and cod :)

    Mary....:) hope you like the chinese way of cooking too :)


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